Cucumber Gazpacho with Watermelon and Mint

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Refreshingly light and just a little bit sweet and spicy, this cool, colorful soup is a novel twist classic gazpacho.

Total Time:
0:15

Prep:
0:15

Level:
Moderate

Yield:
12 servings

Ingredients

8 large seedless English cucumbers

1 block silken tofu

0.50 c. ice-cold water

0.50 small sweet onion

3 tbsp. lemon juice

1 bunch fresh mint

2 tbsp. chopped fresh cilantro

2 tsp. salt

1 tsp. grated fresh ginger

0.50 tsp. cayenne pepper

2 c. seeded and diced watermelon

0.50 c. pumpkin seeds or pepitas

Extra-virgin olive oil

Directions

Combine first 10 ingredients in a large bowl, reserving 2 tablespoons mint, and stir to combine. Working in batches, purée all ingredients in a blender or food processor until smooth. Transfer gazpacho to a large pitcher, cover, and refrigerate at least 2 hours or up to 8 hours.

Before serving, taste soup and adjust seasonings as needed. Divide soup between chilled bowls and top evenly with watermelon, toasted pumpkin seeds, reserved chopped mint, and a drizzle of olive oil.